After nearly a year of working at Nation’s Restaurant News, I’ve noticed a not-so-subtle change in the way I view dining out: I am much pickier about food, service and cleanliness, yet at the same time, I am also much more forgiving.Before I began interviewing operators about their businesses, I never gave a second thought to sending food back if something was even remotely disappointing.I only get three meals a day, so the ones I pay a premium for better be good. I’m not going to pay $15 ...

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